Almond Milk from Scratch (Print Version)
Silky dairy-free almond milk made by blending soaked almonds with water and straining; keeps chilled up to 4 days.
# Recipe Ingredients:
→ Almonds
01 - 1 cup (150 g) raw almonds
→ Water
02 - 4 cups (1 liter) filtered water, plus more for soaking
→ Optional Additions
03 - 1-2 dates, pitted (for sweetness)
04 - 1 tsp vanilla extract (for flavor)
05 - Pinch of sea salt
# Directions:
01 - Place the raw almonds in a large bowl and cover completely with water. Allow them to soak for at least 8 hours or overnight at room temperature.
02 - Drain the soaked almonds in a colander and rinse them thoroughly under cold running water to remove any residual phytic acid.
03 - Add the soaked almonds and 4 cups of fresh filtered water to a high-speed blender. Include pitted dates, vanilla extract, and a pinch of sea salt if desired for sweetness and flavor.
04 - Blend on high speed for 1 to 2 minutes until the mixture is completely smooth and creamy, with no visible almond chunks remaining.
05 - Pour the blended mixture through a nut milk bag, cheesecloth, or fine mesh sieve into a large bowl or pitcher. Squeeze firmly to extract as much liquid as possible, leaving the almond pulp behind.
06 - Transfer the freshly made almond milk to a clean glass bottle or jar with a tight-fitting lid. Refrigerate immediately and shake well before each use. Consume within 3 to 4 days.
# Expert Advice:
01 -
- Once you taste homemade almond milk, the store bought version tastes like flavored water by comparison.
- Four ingredients and a blender are all you need for the creamiest, most satisfying dairy free milk you will ever pour.
02 -
- If you skip the soaking step, the almonds will never break down properly and your milk will be gritty and thin no matter how long you blend.
- Squeezing the pulp thoroughly is where the real creaminess happens, so do not be polite about it.
03 -
- Soak the almonds in the fridge during summer months to prevent fermentation while you sleep.
- A pinch of cinnamon blended in at the end makes this milk taste like something you would pay good money for at a cafe.